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「唱戲的腔，廚師的湯。」 湯不僅是廚藝的基本功，同時也是最考驗廚師實力的料理。 尤其是一鍋原雞烹煮的雞湯，不講究花俏的刀工、複雜的調味，僅從選料、處理、下料順序、火候等細微處著手，費時耗工，充分煮出湯料的滋味，卻又互相融合滲透，在天冷之際喝一碗雞湯最是滋補暖身，令人上癮。 - 撰文｜顏怡今、黃翎翔 文章連結｜https://reurl.cc/679aQy - ★立即加入Podcast專屬交流社群 | discord.gg/ZCYX3MseRh -- Hosting provided by SoundOn
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